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Helen's Bakery

520 Moraine Road NE Calgary AB T2A 2P2 · Food - General

Official record from Alberta →

Inspection summary

Helen's Bakery has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 29, 2025. The most recent inspection, on October 15, 2026, recorded 7 infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times on October 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 15, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times on October 15, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on October 15, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no prepared food grade sanitizer solution available. Unscented household bleach was available on site. COMPLETE THE FOLLOWING:1. Ensure a 100ppm bleach sanitizer is always available for sanitizing food contact surfaces and large equipment that cannot be washed in the dishwashing sink.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Staff handled cash and did not wash their hands before resuming food handling activities. Proper handwashing discussed during the inspection with the Operator.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bags of flour and salt were stored on the floor in the dry storage room.COMPLETE THE FOLLOWING:1. Ensure all food is stored off the ground to protect it from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The Operator was unable to locate the chlorine test strips during the inspection.COMPLETE THE FOLLOWING:1. Purchase new chlorine test strips. The test strips must be able to measure 10ppm - 200ppm chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no soap at the kitchen handwash sink.2. There was no soap or paper towel at the washroom hand sink. COMPLETE THE FOLLOWING:1. Ensure all handwash sinks are stocked with soap and paper towels in appropriate dispensers.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. Old mouse droppings found along the wall behind the shelves in the dry storage room.COMPLETE THE FOLLOWING:1. Remove the droppings using the proper cleaning and disinfecting procedures.2. Monitor the area for new droppings and contact the professional pest control company as necessary.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The table legs for the kitchen handwash sink were made of unfinished wood.COMPLETE THE FOLLOWING:1. Refinish the wood so that it is smooth, non-absorbent and easy to clean.
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

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